Step 1

Preheat oven to 450°F (230°C).

Step 2

Score the skin of the pork belly in a crosshatch pattern.

Step 3

Rub the skin with sea salt and let it sit for at least 1 hour.

Step 4

Brush off excess salt and pat the skin dry.

Step 5

Rub olive oil all over the pork belly.

Step 6

Place the pork belly on a wire rack in a baking tray.

Step 7

Roast for 30 minutes, then lower temperature to 275°F (135°C) and cook for 2-3 hours.

Step 8

Let it rest for 10 minutes before slicing.